This Jamaican pumpkin soup is a true taste of the Caribbean, bringing warmth and comfort to your kitchen. Traditionally cherished for its rich flavors and nourishing ingredients, this recipe offers a delicious vegan and gluten-free twist. Get ready to create a hearty, comforting bowl of authentic flavors that the whole family will adore.
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Table of Contents
Table of Contents
Vegan Jamaican Pumpkin Soup (Gluten-Free!)
Ingredients
Equipment
Method
- Heat vegetable stock to a boil in a large stock pot.
- Add half of the chopped pumpkin to the boiling stock.
- Boil for 10 minutes, then mash the pumpkin directly in the pot to create the soup base.
- In a medium bowl, combine gluten-free flour and pink salt, gradually adding warm water to form a pliable dough.
- Pinch off golf-ball sized pieces of dough and shape them into discs or small spinners.
- Add the prepared dumplings to the soup pot.
- Add all remaining ingredients to the pot, reserving parsley, black pepper, onion granules, and coconut milk.
- Reduce heat to medium and simmer for one hour.
- After 30 minutes, stir in coconut milk, parsley, black pepper, and onion granules; taste and adjust salt if needed.
- Continue simmering for another 30 minutes until the soup thickens, mashing more pumpkin for desired consistency.
- Before serving, remove thyme stems, scotch bonnet pepper, and pimento berries.
Notes
You’ll quickly fall in love with this incredible Jamaican pumpkin soup for so many reasons! It’s packed with flavor and incredibly satisfying.
- Rich, comforting, and hearty: This soup is a full meal in itself, perfect for a cozy evening.
- Authentic Caribbean flavors: Enjoy the true taste of Jamaica with traditional spices and vegetables.
- Naturally vegan and gluten-free: It’s inclusive for various dietary needs without compromising taste.
- Easy to customize: Feel free to add your favorite root vegetables or greens to make it your own.
- Perfect for meal prep and freezing: Make a big batch to enjoy throughout the week or save for later.
Ingredients
Crafting an authentic Jamaican pumpkin soup starts with fresh, quality ingredients. Here’s what you’ll need:
- 1 lb Pumpkin (450g), roughly 4 cups, chopped
- ½ cup Coconut milk (120ml)
- 10 cups Vegetable stock (2.37 litres)
- 2 cans Jackfruit, shredded (core discarded)
- 1 Cho cho, chopped
- 2 medium Carrots, chopped
- 1 medium Sweet potato, chopped
- ½ – 1 lb Yellow yam (450g)
- 3 tbsp Homemade cock soup mix (23g)
- 3 Scallion, chopped
- 4 Garlic cloves, chopped
- 1 Scotch bonnet pepper
- ½ tbsp Parsley (2g)
- ½ tsp Black pepper (1g)
- 1 tsp Onion powder/granules (2g)
- 6 sprigs of Thyme
- 10 Pimento berries
- Pink salt, to taste (if needed)
For the Dumplings:
- 2 cups Gluten-free flour (272g)
- ½ cup Warm water (120ml)
- ½ tsp Pink salt (3g)
Notes & Substitutions
For the best Jamaican pumpkin soup, consider these tips. Calabaza pumpkin is traditional; if unavailable, use butternut squash or kabocha squash for similar texture and flavor. If you don’t have jackfruit, an equal amount of kidney beans or chickpeas makes a great protein substitute. For dumplings, any all-purpose gluten-free flour blend works well. Using a homemade cock soup mix adds authentic depth; if not available, a teaspoon of vegetarian bouillon powder with a pinch of allspice can work. Feel free to include other root vegetables like cassava, green plantain, or eddo for added heartiness.
Equipment
You don’t need fancy tools to make this delightful Jamaican pumpkin soup. Just a few kitchen essentials will do the trick.
- Large stock pot or Dutch oven: Essential for simmering the soup.
- Potato masher or fork: For mashing the cooked pumpkin.
- Sharp knife and cutting board: For preparing all your fresh vegetables.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
Instructions
Let’s get cooking! Preparing your vibrant Jamaican pumpkin soup is a straightforward process, perfect for beginners. Follow these step-by-step instructions for a comforting meal.
Bring the large stock pot to a boil with the vegetable stock. Meanwhile, add half of the chopped pumpkin to the pot. Allow the pot to boil for 10 minutes, then mash the pumpkin directly in the pot using a potato masher or fork. This creates a wonderfully thick and flavorful base for your authentic Jamaican pumpkin soup.
Making the Dumplings
While the pumpkin simmers, prepare the simple gluten-free dumplings. Combine the gluten-free flour and pink salt in a medium bowl. Gradually pour the warm water into the flour mixture, mixing until it forms a pliable dough ball. Pinch off about golf-ball-sized pieces of the dough. You can shape them into small discs or roll them in the palm of your hand to create classic “spinners.” Add these prepared dumplings directly to the boiling pot with the pumpkin base.
Assembling the Soup
Now it’s time to build the rest of your incredible Jamaican pumpkin soup. Add all remaining ingredients to the pot, excluding the parsley, black pepper, onion granules, and coconut milk. Reduce the heat to medium and allow the soup to simmer gently for about an hour.
Halfway through the cooking process, stir in the coconut milk, parsley, black pepper, and onion granules. Taste the soup and add pink salt if needed, adjusting to your preference. Continue to simmer for another 30 minutes; during this time, the soup should thicken beautifully. For an even thicker texture, you can mash some more of the cooked pumpkin directly in the pot. Before serving, carefully remove the thyme stems, the whole scotch bonnet pepper (if you prefer less heat), and the pimento berries.
Pro Tips & Troubleshooting
Mastering your Jamaican pumpkin soup is easy with these simple tips. Always use fresh, high-quality ingredients for the best flavor; they truly make a difference. To achieve your desired soup thickness, remember you can always mash more pumpkin or add a cornstarch slurry if you prefer it very thick. When handling the scotch bonnet pepper, wear gloves or wash your hands thoroughly to avoid irritation; if you want less heat, make sure not to break it open. To prevent dumplings from sticking, add them individually to boiling water and stir gently. Adjust saltiness by adding more vegetable stock or a pinch more salt. For spice, you can add a second scotch bonnet (carefully!) or a dash of hot sauce.
Serving, Storage, and Variations
Serve your delicious Jamaican pumpkin soup piping hot as a satisfying main meal. It’s truly hearty enough on its own! For a complete Caribbean feast, pair it with a side of freshly baked gluten-free cornbread or a crisp green salad. This soup is perfect for leftovers; refrigerate any unused portions in an airtight container for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove until warmed through. You can vary this recipe by adding other vegan proteins like cooked chickpeas, lentils, or even plant-based “meat” pieces. Experiment with different vegetables such as callaloo, green bananas, or okra for new flavor combinations in your Jamaican pumpkin soup.
Nutrition Information
This nourishing Jamaican pumpkin soup provides a wonderful blend of plant-based goodness, offering a substantial and healthy meal. It’s packed with fiber, vitamins, and minerals from all the fresh vegetables.
| Nutrient | Amount |
|---|---|
| Calories | 312 kcal |
| Carbohydrates | 63 g |
| Protein | 8 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Cholesterol | 1 mg |
| Sodium | 2455 mg |
| Fiber | 8 g |
| Sugar | 11 g |
| Serving Size | 1 serving |
Note: Nutritional values are estimates and may vary based on specific ingredient brands and preparation methods.
FAQ
- What kind of pumpkin should I use for this soup?
- Calabaza pumpkin is traditional, but you can use butternut squash or kabocha squash as excellent alternatives for your Jamaican pumpkin soup.
- Can I make this soup without jackfruit?
- Absolutely! You can easily substitute jackfruit with kidney beans or chickpeas for a similar hearty texture and protein boost.
- Do I have to use the homemade cock soup mix?
- While recommended for authentic flavor, you can substitute it with a teaspoon of vegetarian bouillon powder and a pinch of allspice.
- Is this recipe genuinely gluten-free?
- Yes, this recipe is designed to be fully gluten-free, using gluten-free flour for the dumplings and naturally gluten-free ingredients for the soup base.
- How can I make the soup thicker/thinner?
- For a thicker soup, mash more of the cooked pumpkin or create a cornstarch slurry. To thin it out, simply add more vegetable stock.
Conclusion
This authentic vegan Jamaican pumpkin soup is more than just a meal; it’s a comforting journey to the heart of Caribbean flavors. With its rich, hearty texture and aromatic spices, it’s a dish that nourishes both body and soul. We hope you’ve enjoyed this beginner-friendly guide to making this truly special Jamaican pumpkin soup. Give this recipe a try and share your delicious creations in the comments below! We love hearing from you.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
